I recently wrote about my love for Mexican food, and for fish tacos in particular. It’s a strong love. After making such an amazing tasting Mexican slaw, I realized that fish would be perfect on top. I don’t eat tortillas anyway, so fish taco salad would be amazing. Plus I had leftover Mexican slaw.

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Fish Taco salad

Fish Taco Salad

Dani
Perfectly flaky baked seasoned fish fillet on Mexican slaw – this easy low carb salad is perfect whenever you have a craving for fish tacos! 
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 1 person
Calories 267 kcal

Ingredients
  

Fish:

  • 1/2 lb white fish cod or tilapia
  • sprinkle of Old Bay
  • sprinkle of cumin

For the salad

  • 1 x Mexican slaw

Instructions
 

  • Coat the fish in as much Old Bay and cumin as you like.
  • Bake on 375 until fish is cooked through.
  • Mexican slaw recipe here.

Notes

I used this Mexican slaw as a salad base! 

Nutrition

Serving: 1servingCalories: 267kcalCarbohydrates: 11gProtein: 48gFat: 4gSaturated Fat: 1gCholesterol: 113mgSodium: 153mgPotassium: 1024mgFiber: 5gSugar: 6gVitamin A: 195IUVitamin C: 73.2mgCalcium: 103mgIron: 2.2mg
Keyword Mexican salad with fish, paleo salad recipe, salad with fish fillet
Tried this recipe?Let us know how it was!

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